Roasted Beet And Garlic Salad With Goat Cheese

• 24 None baby beets, washed and trimmed
• 1 None small bulb garlic, halved horizontally
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/3 cup extra virgin olive oil
• 10 oz arugula
• 8 oz goat cheese, crumbled

1. Preheat oven to 400u0b0F. Place 12 beets and half of garlic on a piece of foil. Drizzle with olive oil. Fold edges in to form a sealed parcel. Repeat with remaining beets and garlic. Place parcels on a baking sheet and cook 1 hour, or until beets are tender. Remove from oven. When cool enough to handle, peel beets and place in a bowl.
2. For the dressing, squeeze roasted garlic from skins into a mortar. Add a pinch of salt and grind with pestle until smooth. Add vinegar and stir well to combine. Slowly drizzle in half the oil, grinding, and season to taste.
3. To assemble, add dressing to bowl with beets and toss to combine. Spread arugula on a large serving platter and top with beets and goat cheese. Drizzle with remaining oil, season and serve.

baby beets, garlic, olive oil, white wine vinegar, extra virgin olive oil, arugula, goat cheese

Taken from recipes-plus.com/api/v2.0/recipes/28571 (may not work)